This caramel popcorn is so delicious and tasty just like that box caramel popcorn we have all loved. You know what I’m talking about!
I have been going through periods of making caramel popcorn for as long as I can remember. I will remember that I know how to make this delicious treat when I see a box of Cracker Jacks and I think to myself “wow I haven’t made these in a while” and that leads to me making a batch soon after and then making this treat over and over again every time we run out for like 2 weeks straight.
Then I suddenly forget about it until I am reminded again somehow or someone request these for a party. Yes, I make all sorts of different candy popcorn for parties and people love it. Any who, here is one of my fav recipes that I have always made and it just so happens to be super easy to convert into a vegan recipe.
When we were still living back home in Philly and I would be invited to baby showers, or bridal showers. I would always take a ton of these because of how easy, affordable, and delicious they are. The funny thing is that people think you spend so much time making these when it really doesn’t take long at all.
What Kind Of Popcorn Should I Use?
White Popcorn: White popcorn in general is my favorite popcorn to use for everything, even for snacking it’s my number one. The reason for that is because yellow popcorn tends to be a bit rough on the gums and teeth. You usually end up with at less one piece of popcorn kernel lodge somewhere deep in your gums that you just can’t get to! Ughh, I’m frustrated just thinking about it haHA! But the bottom line is with white popcorn that is not really a problem because the kernels are small and very thin. This also, makes the white popcorn more kid friendly.
- 1/2 cup un poped popcorn kernels
- 1 cup light brown sugar
- 1 cup non dairy butter
- 1 tbsp vegetable oil flavorless oil
- 1/2 cup maple syrup or corn syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup roasted peanuts slightly chopped optional
- Pre heat oven 300F.
- In a large pot (or make in two separate batches this will make 10-12 cups of popcorn) add 1 tbsp of oil, on medium high heat, and 2-3 kernels of corn in and cover with tight fitting lid. Once you hear at least 2 of the kernels pop you can add in the rest of the kernels and re cover.
- Let the corn pop, while occasionally shaking the pot to move kernels and get them all popping. When popping slows down (like when you make popcorn in the microwave) you can turn it off.
- Remove all the popcorn from the pot and add into two large mixing bowls. Make sure you do not add any of the unopened kernels that are left behind. Remove all the unopened kernels.
- To make the caramel mixture, add the butter, maple syrup, sugar and salt, into a saucepan and melt everything together at a medium low heat. Once its all melted bring the heat up to medium high until it is boiling and then lower heat to medium again and allow that to boil UNTOUCHED for 3 to 4 minutes. Add the vanilla and baking soda after 3-4 minutes and stir until the caramel sauce has thickened.
- Pour the caramel mixture, over the popcorn into the mixing bowls as you stir it through to coat it all together. At this time you can also sprinkle in the nuts. Make sure to coat everything as evenly as you can.
- Divide caramel coated popcorn onto 2 cookie sheets that have been covered with parchment paper. Place cookie sheets in the oven for 30 minutes making sure to mix around the popcorn while its in the oven about 3 times though the baking processes.
- Once the 30 minutes are up allow to cool and all that is left to do now is ENJOY!